Crockpot Sweet & Sour Chicken

 

1 carrot, cut in pieces

1 green pepper, cut in pieces

1 onion, quartered

4 boneless chicken breasts

3 T. instant tapioca

8 oz. canned pineapple, chunks, undrained

2 T. candied ginger, or fresh

1/3 C. dark brown sugar, packed

1/3 C. red wine vinegar

1 T. soy sauce

1 tsp. instant chicken bouillon

1/2 tsp. garlic powder

1 green bell pepper, strips

10 cilantro leaves, fresh, (optional)

 

Remove all skin and any fat from chicken before cooking. Mince the ginger if using fresh ginger. Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours.

 

Curried Chicken

2 1/2 to 3 1/2 lb. Chicken

Salt & Pepper to taste

1 T. curry powder

1 clove garlic

1 T. melted butter

1/2 C. chicken bouillon/broth

1 T. minced (instant) onion

1 can (29 oz.) Cling Peaches

3 T. cornstarch

3 T. Hot water

 

Sprinkle chicken with salt and pepper. Place in crock-pot.  Combine curry with garlic, butter, bouillon and onion.  Drain peaches saving the syrup.  Pour curry sauce over chicken.  Cover crock-pot and cook on low for 4-6 hours. Remove chicken from the crock-pot. Turn on high.  Dissolve cornstarch in water and stir into sauce in crock- pot.  Cover and cook on high for 10-15 minutes or until thickened.  Add peach halves & heat through.